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    1,609 Recipes

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    From 'The Irish Pub Cookbook' by Margaret M. Johnson. Odlums or Howard's brand of coarse whole-wheat flour is recommended.

    Recipe #488058

    From 'The Irish Pub Cookbook' by Margaret M. Johnson.

    Recipe #488054

    From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco Use Recipe #488054 for this recipe

    Recipe #488050

    For ZWT 8 -- A French Love Affair Challenge, I took Bayhill's Recipe #232735 and adapted it to the crock pot.

    Recipe #484665

    This recipe comes from Jillian Hanlon

    Recipe #484243

    A recipe by Amanda Laird, found in a New Zealand newspaper Some interesting info I found.... A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor..... I'd like to make one with the pits and another without to find out which is better.

    Recipe #484219

    A recipe from Frangelico. I can't wait to give this a try!!

    Recipe #482728

    Interesting recipe. I've never prepared rice using this method before..baking. I need to give it a try.

    Recipe #480470

    From the Caravella web site. This recipe was developed for Caravella Limoncello by Deborah Fabricant.

    Recipe #480469

    I love hunan beef but could not find any on this site. I found this by Lila Voo BellaOnline's Chinese Food Editor. I learned that Hunan is a region in China known for their hot and spicy food. This uses Thai chilies, so if you don't like heat, you may want to remove the seeds the first time you make this.

    Recipe #480468

    Served with Fiji’s curries. From Sam Choy's Polynesian Kitchen

    Recipe #480467

    This does not include time to chill mixture or freezing, according to your ice cream maker’s instructions.

    Recipe #480466

    Make your own Recipe #451529 to use in this recipe. From Sam Choy's Polynesian Kitchen

    Recipe #480465

    Hot or cold, toasted, plain or buttered, this quick bread is sure to be a hit. From Sam Choy's Polynesian Kitchen (Marquesas Islands)

    Recipe #480464

    From the Food Network Magazine posting for my sister.

    Recipe #480463

    A new liqueur I came across...Vanilla Royale Liqueur

    Recipe #480462

    A new liqueur I came across...Vanilla Royale Liqueur

    Recipe #480461

    A new liqueur I came across...Vanilla Royale Liqueur

    Recipe #480460

    A new liqueur I came across...Vanilla Royale Liqueur

    Recipe #480459

    The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten. Because Dutch process cocoa is neutral and does not react with baking soda, it has to be used in recipes that require baking powder. There are two options of baking this, oven method or bread machine method. I'm going to tag this as a Dutch Cuisine only because it uses Dutch process cocoa. This recipe is from King Arthur Flour company.

    Recipe #480458

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